I was surfing the web a couple of days ago and stumbled upon this stunning and mouthwatering dessert called Pavlova. “I want it!” By chance, I had bought all the ingredients I needed at the farmers market the day before: heavy whipping cream, berries and eggs. (It was a sign. I knew it was meant to be!) Nothing could stop me! However the meringue turned to be a big problem. Too dry, too brown, and too eggy. After two failed attempts, I sent an emergency Whatsapp to my lovely Aussie friend, Alethea, who lives in Sydney and makes the most incredible Pavlova…it is an Australian-created dessert after all, right? She understood the gravity of the call and despite being on vacation on the other side of the world, she immediately(came to the rescue and) sent her recipe! Thank you, Alethea!
Piled up with fresh seasonal fruit, this pavlova recipe is an absolutely irresistible summer dessert. Here some tricks to make a fool-proof Pavlova.
- FOR THE MERINGUE
- 6 large free-range eggs -
- 300 g caster sugar -
- 1 tsp vanilla -
- 1 pinch sea salt -
- 1 tsp white vinegar -
- 1 Tbs self-rising flour - or corn starch mixed with 1/4 baking powder
- FOR THE PAVLOVA
- 400 g fresh strawberries, raspberries, blueberries - any fruit or berry you like
- 300 ml whipping cream -
- 100 ml plain yogurt - (whole or fat-free)
- 1 Tbs caster sugar -
- 1 tsp vanilla extract -
- a few sprigs fresh mint, leaves picked -
Preheat the oven to 300°F and line two baking trays with baking paper. Put your egg whites into a clean bowl and whisk them at a medium speed until they start to form nice firm peaks.
With your mixer still running, gradually add the sugar and a pinch of salt. Add vanilla, cornstarch with baking powder and vinegar.Turn the mixer up to Medium-High setting and whisk for 7-8 minutes more until the meringue is white, glossy and smooth but being careful not to let the meringue collapse.
Divide the meringue mixture evenly between the two baking trays and shape each blob into a circle about 20cm in diameter. Put both trays into the oven and bake for 15 minutes. After that time lower the temperature to 200°F for 1 hour until the meringues look slightly golden and are fluffy in the middle. After one hour turn the oven off, open slightly the door and leave the meringues inside to cool down slowly.
Halve or quarter the large strawberries and leave the smaller ones whole. Mix them with the raspberries. Whip the cream with the sugar until it forms soft peaks, then stir in the yoghurt and fold in the vanilla extract.
Spoon half the cream mixture on top of one of the meringue halves and smooth it out. Sprinkle half of your berries evenly around the cream mixture.
Place the other meringue on top and press down gently to stick them together. Spread the remaining cream mixture over the top layer and sprinkle or decorate the top with the berries. Scatter over a few small mint leaves and enjoy!
Buon Appetito with the Delish Summer Berry Pavlova!